Fit Friday

Here's a great Plank workout!  Try this one today! :-)

Topic Thursday

Here are 10 great reasons to try Yoga! :-)

Wellness Wednesday

How many of these probiotics are you currently getting in your day-do-day diet?

Tasty Tuesday

Here are some great recipes for overnight oats...a great breakfast that you can make ahead of time!

Motivation Monday

A little motivation to start your week off right!  Love this!

Fit Friday

Here is a great workout that you can get in at the end of your day if you've had a hectic day!

Topic Thursday

Let's decode those cravings....

Wellness Wednesday

We could all use better or more sleep.  Here are 9 ways you can improve your sleep quality!

Tasty Tuesday

Let's break out those grills and make a yummy grilled salmon! 

 

 

Ingredients

• 1-3 salmon fillets, depending on size
• ¼ cup brown sugar
• 2 Tbsp lemon juice
• 1 tsp black pepper
• 2 tsp salt
• ¼ cup soy sauce
• ¼ cup olive oil
• ⅛ cup water
• 2-3 cloves minced garlic

Instructions

1. Purchase your salmon as fresh as you can. I prefer the taste of farm-raised to wild caught because I think it tastes less fishy. But don't buy the frozen fillets if you can avoid it. Put the fish in a plastic bag with all the other ingredients and seal it with as much air pushed out as possible. Marinate for at least an hour, up to three.
2. When you are ready to cook, heat up your grill. Then make a little dish out of aluminum foil with sides. Slide the fish on your 'dish' and add a little of the marinade on top. Put the fish skin side down. Then push the whole dish onto the grill. Close the lid and grill for about 20 minutes. After that is done, flip the salmon over onto the grill to sear the top, then you can scrape off the skin (it should lift right off.) Grill for 1-2 minutes and then serve

Source:  Here

Motivation Monday

Have you made your healthy choices a habit yet? 

Fit Friday

Here is a perfect workout you can do at home this weekend!!!

Topic Thursday

It's getting to be that time of year--SUNSCREEN time!  Make sure you're covered in the right spots!

Wellness Wednesday

Sugar, Sugar, Sugar...it's EVERYWHERE!!!  Here's just a few of the effects it has on your body. 

Tasty Tuesday

Get out those blenders!  We're starting up Smoothie Season!  Here are some yummy recipes to try!  Tip---these are great ways to get your kiddos to get in more veggies and fruit! 

Raspberry Cheesecake Smoothie Recipe

 

 

A protein-rich raspberry cheesecake smoothie which has a thick consistency.

Ingredients

• ½ cup skim milk
• ½ cup non-fat cottage cheese
• 2 tablespoons honey
• ½ tsp vanilla extract
• 1 cup raspberries (I use frozen for convenience)

Instructions

1. Place all ingredients into the blender and blend on medium/high until it reaches your desired consistency.
2. Pour into a glass and enjoy.

Motivation Monday

You are capable of ANYTHING---never forget that!

 

Fit Friday

Here is a great workout to get those arms tank-top ready!

Topic Thursday

Seeds are so healthy for you...here are 6 great choices to add in to your diet!




Source:  Here

Wellness Wednesday

Here are some simple Do's and Don't for 'cleaning' up your diet!  How many of these do you currently do?



Source:  Here

Tasty Tuesday

Healthy Mexican Sweet Potato Skins!

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon butter
• 1/2 yellow onion, chopped
• 2-4 canned chipotle peppers in adobo sauce, minced or pureed
• 1 ounce light cream cheese
• 1/4 cup light sour cream
• 1 teaspoon salt (+ more to taste)
• 1/2 cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Notes:

One serving size is 1 potato skin.


Source:  Here

Motivation Monday

Just remember, every day you are making progress (in any aspect of your life!).

Fit Friday

Here is a great way to make those abs sore! :-)

Topic Thursday

If you've found yourself 'off the healthy eating wagon', now is a great time to get back on.  Here are some helpful tips to get you back on track!